Mushroom and Spinach Barley Risotto
- Ready In:
- 5hrs 10mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 1⁄2 cups barley
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 garlic clove, minced
- 4 cups vegetable stock
- 200 g button mushrooms, sliced
- 20 g dried shiitake mushrooms
- 250 g frozen spinach, thawed undrained
- 1⁄2 cup parmesan cheese, shredded
- pepper
directions
- Place the dried mushroom in a bowl and cover with boiling water. Soak for 30 minutes.
- Heat oil in a frying pan. Saute onions until soft. Add garlic and cook 1 - 2 minutes.
- Add the barley and coat with oil.
- Add stock and bring to the boil.
- Place barley mix in slow cooker and add mushrooms, including soaking water.
- Cook on low heat for 4 - 5 hours, stirring occasionally. If barley becomes dry, add a dash of olive oil.
- When barley is tender, add spinach and mix well.
- Add parmesan and serve with black pepper.
- Note: If a slow cooker is not available, simmer barley on the stovetop for 40 minutes until tender.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!